Candied Chestnuts (Marron Glaces) 8 pcs

Each piece of candied chestnuts is carefully glazed to offer a melt-in-your-mouth texture and a unique sweet taste. Enjoy them at room temperature to appreciate all the nuances of their flavour.

Each tin contains eight individually wrapped pieces, each nestled on a gold foil base for a touch of elegance. To savor the flavor, simply lift the base card to your mouth or gently peel open the foil. Never cut the fruit!

Ingredients: Chestnuts (Italy), sugar, glucose in syrop, vanilla pods.
After opening, store in a cool place and consume within 3 weeks.

From Chestnut to Marron Glaces

1. Selection
The marron is a noble variety of chestnut. At two years old, the chestnut tree receives a specific graft to obtain a well-formed fruit called a marron. The harvest period is between October and November.

2. Sorting
After being removed from their husks, the marrons are immersed in water basins for about 9 days. Imperfect fruits rise to the surface and are discarded. The others are then spread out in cellars and stirred daily.

3. Peeling
Peeling is a very delicate and meticulous step. The marrons are incised and then blanched to remove the first and second skin of the fruit. The marrons are then scrupulously checked to remove the tiny skins embedded in the fold of the fruit.

4. Placing in Tulle
The marrons are placed in tulle two by two to recreate the natural shape of the fruit in its husk. The tulle will keep the chestnuts whole and limit the amount of sugar absorbed during candying. The marron is finally ready to be blanched (cooked) and candied.

5. Candying
The marrons are candied for about 7 days, according to our old French artisanal method, in a syrup composed of sugar, glucose syrup (non-GMO), and Madagascar Bourbon vanilla bean.

6. Glazing
The marrons are then drained, removed from their tulle, and placed on pastry racks. The glazing consists of coating the marrons with a thin film of icing sugar, which will be set in the oven.